Quiche gets rich entrée and dessert
Heavier flavours add weight to light savoury main course
Lightly braised chicken fillets and red peppers baked in a short-crust pastry shell with savoury custard. The addition of vegetables such as mushrooms, baby marrow or brinjals will extend this dish further. Serve with a salad for a complete light lunch.
Ingredients 2 cups flour ¼ tsp salt 100g cold butter, cubed 1 egg 4 tbsp chilled water filling
Method Place flour, salt and butter in a food processor Pulse a few times until evenly mixed Beat the egg with the water, add into flour mix and blend to form dough Roll out to fit a 28cm loosebottom spring form baking pan Press evenly into pan and leave in refrigerator while preparing the filling Preheat oven to 180°C Fill pastry, bake for ±1 hour. FILLING Ingredients 1 cup grated cheddar cheese 1 tbsp oil 500g chicken fillets, cubed 1 tbsp crushed garlic 1 onion, sliced 2 red peppers, sliced 1 tbsp coriander powder a few green chillies, chopped chopped coriander and mint salt 3 eggs 1½ cup milk ½ cup mayonnaise coarse black pepper
Method
Spread cheese over the chilled pastry Heat oil, sauté chicken for 4-5 minutes Add garlic, onion and pepper Stir-fry for 1-2 minutes Add spices and herbs, spoon over pastry Whisk eggs, milk and mayonnaise Season and pour over pastry and filling. TIPS Cool the filling before adding to pastry. The quiche is ready when custard is set.